How to cook the perfect omelet. How to cook the perfect omelette Cream omelette recipe

An excellent option for a hearty hot breakfast is an omelette with cream and golden onion rings. Its delicate porous mass goes harmoniously with any type of meat, smoked meat or seafood.

The presented recipe for a dish with a soft, creamy taste is quite simple, but requires careful beating with a blender. Air bubbles add volume and lightness at the same time.

At the end of cooking, the dish should be covered with a lid: in a frying pan with a thick bottom, it ensures even heating. If you don’t stir the omelette, you will get a delicious, bright pancake that looks like the sun.

Ingredients

• chicken egg - 2 pcs.
• cream - 70 ml
• parsley - 5 sprigs
• vegetable oil - 30 ml
• salt to taste
• ground black pepper to taste
• onion - 1 small onion

Preparation

1. This recipe uses an onion for cooking, but you don’t have to add it. Remove the peel from the onion. Rinse and dry. Cut into half rings or quarter rings.

2. Pour odorless vegetable oil into a suitable non-stick frying pan. Place on fire and heat up. Lower the bow. Fry over low heat until the pieces become soft and transparent. Stir occasionally with a wooden spatula.

3. In the meantime, get busy preparing the eggs. Choose a deep mixing bowl to prevent splashes from flying all over the kitchen. Break the eggs there. Whisk until smooth. You can use a mixer.

4. You can use heavy or light cream. In any version, it will be tasty, satisfying, and airy. Add to beaten eggs. Again, using a whisk or mixer, beat until ingredients are combined.

5. Now take your favorite greens: parsley, dill, cilantro, celery. Rinse and dry with a towel. Remove any tough stems. Chop the leaves themselves finely and add to the omelette mixture. Season to taste with salt, black or allspice, and perhaps some other spices at your discretion. Stir.

1. In a bowl, mix eggs with cream, adding salt, pepper and spices to your taste. I mix with a whisk, it’s faster and the mass becomes more homogeneous.

2. Cut the sausages into half rings and place them in the egg mixture.
3. Grate the cheese on a fine grater and also add it to the omelette mixture. Mix.

4. Grease the multicooker bowl with butter (you don’t have to grease it, since the omelette shouldn’t stick in any case, but butter will give the finished omelette an even more pronounced creamy taste and aroma).
5. Pour the prepared omelette mixture into the bowl. Close the lid and turn on the “baking” mode for 20-25 minutes.
6. After the completion signal, turn off the heating and do not open the multicooker lid. Leave the omelette there for another 5-10 minutes, and then you can remove it using a steaming container or simply by turning it over onto a large plate.
I usually serve an omelet with pickles (in this case I made a quick salad of marinated gogoshar, canned green peas and corn), sprinkled with green onions.

The omelet in the slow cooker is ready!

- certainly fluffy, tender, tasty and melting in your mouth. But does it always turn out like this? In the morning, everyone is rushing to work, and the time for preparing breakfast is reduced to a minimum. Sometimes, instead of an airy omelette, the plates end up with a dry, dense mass, more reminiscent of an egg pie. An unsuccessful culinary “masterpiece” can be disguised with herbs, delicious sauces, meat, vegetable, mushroom and cheese fillings. But every housewife wants to cook a delicious omelette that doesn’t have to be hidden under ham and cheese, but how to learn this art? Many cookbooks write that an omelette is a very complex dish that requires skill, dexterity and knowledge of some special secrets. In fact, everything is much simpler, and even a novice housewife can easily understand how to properly prepare an omelette and surprise the whole family.

Preparing dishes and ingredients for the omelette

Nice frying pan. Omelet is a capricious dish that will not be cooked in the wrong container with a thin or uneven bottom. The ideal option is a cast-iron frying pan with a non-stick coating, which heats up evenly and retains heat for a long time, although a regular Teflon frying pan is also suitable for preparing omelettes. It is good if the lid has a hole for air to escape so that the omelette does not turn out too watery.

Egg quality. The eggs should be very fresh, preferably homemade, but if you buy them in a store, try to choose only high-quality products. The fact is that you can’t make a delicious omelet from bad eggs, no matter how hard you try. The most suitable store-bought eggs for omelettes are diet and table eggs. Fresh eggs have a shell without shine and are not too light in weight. The most famous way to check is to put the eggs in water. Fresh ones sink immediately.

Oil. The best oil for frying omelettes is butter: tasty, aromatic. Despite the fact that many people fry omelettes in vegetable oil, it is high-quality butter that makes the dish melting and tender.

How to cook a lush and tender omelette: secrets and subtleties

The recipe seems simple even for a schoolchild: beat eggs with milk or cream, add salt, pour the egg mixture into an oiled hot frying pan and fry for several minutes under a closed lid over medium heat. Then cut the omelette into portions or place the whole omelette on a plate and sprinkle with herbs. However, knowing some tricks and culinary techniques will help you prepare an airy omelette with a creamy taste that all family members will devour with gusto.

Beat the eggs. Culinary experts say that it is better to beat an omelette with a whisk or fork, rather than with a blender or mixer, so as not to disturb the structure of the whites and yolks - such an omelette turns out to be especially fluffy. For a diet omelet, use only whites, and if you want a thicker consistency of the dish, prepare an omelet from yolks. For an omelet-soufflé, the whites are whipped into a fluffy foam, then the yolks and other ingredients are added. The most important thing is to bake the omelette as soon as the eggs are beaten, otherwise the dish will turn out dense and flat.

The splendor of an omelette. Despite the fact that dairy products are added to eggs for fluffiness, do not overuse liquid - ideally, there should be 1 tbsp per 1 egg. l. cream or milk, otherwise it will be too wet and will fall off. Instead of milk, you can use broths, kefir or fermented baked milk - with fermented milk products the omelet turns out very high and airy. If you add a little sour cream or mayonnaise to the egg mixture, the dish will acquire a pleasant creamy taste, and with mineral water the omelette becomes unusually light and fluffy. Some recipes recommend adding a little semolina or flour to the eggs - no more than 1½ tsp. for 4 eggs. Flour gives the dish a slightly denser consistency, retains its shape and adds volume - for this purpose, some people add soda, starch or a pinch of yeast to the eggs. And only the French do not add anything to the omelette, believing that it should not rise. Well, there is no arguing about tastes!

Delicious filling. You can add additional ingredients to the egg-milk mixture - seasonings, vegetables, mushrooms, meat, fish, powdered sugar instead of salt, fruits, nuts and chocolate. It all depends on the recipe, tastes and preferences of family members, but even if you are a follower of conservative culinary traditions, try making a sweet omelet at least once. It is no coincidence that the first omelets that appeared in Ancient Rome were desserts that were prepared with honey. It is important that all the ingredients that are added to the eggs, from milk to pieces of meat, are not cold, otherwise the omelet will not rise.

How to fry. At first it should be fried over high heat, but as soon as it starts to rise, the heat should be reduced to a minimum so that the dish simmers under the lid until cooked. If it is still wet on top and already burning on the bottom, pierce the omelette with a fork or slightly lift it with a spatula so that the liquid component drips down. You can fry the omelette on both sides, and after turning off the heat, leave the dish covered for a couple of minutes so that it reaches the desired condition.

How to serve. The omelette is served in the form of portioned pieces, folded in half or into a tube, filled with sweet or savory filling. There are thousands - it can be a delicious dessert, a hot or cold appetizer, a main dish, a side dish, a base for sandwiches, an ingredient for salads and sushi. Each country has its own peculiarities of preparing this dish, and if you want to learn how to make a French, English or American omelette, you can go on a trip, because it is better to see once than to hear a hundred times...

We wish you pleasant culinary discoveries and bold experiments!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Egg dishes are the most popular choice for breakfast in all countries of the world, and each person can decide for himself which one is tastier and more enjoyable for him. You can fry a delicious omelette in a matter of minutes, and due to the variety of additives, you will never get bored with it. There are several recipes from different peoples of the world.

How to cook an omelette

An omelet is a hot dish made from a mixture of beaten eggs, salt, milk or cream. It came to us from French cuisine and has especially taken root as a breakfast, although a delicious fluffy omelette in a frying pan can also be served for dinner. To get a mixture of ideal consistency, you can use a little secret: fill empty shells with milk or cream. Then the proportion 1:1 will be strictly observed. Then you can add something tasty, such as sausage, ham, bacon, cheese or vegetables.

How to make an omelette in a frying pan

To fry a classic omelet with milk, you can use butter or vegetable oil. If you are going to add vegetables, croutons or meat products to the dish, there are two possible options: mix everything together immediately, or first fry the filling and then pour the whipped mixture over it. It all depends on your tastes and preferences.

With milk

Even a child can master the simplest recipe. You will need:

• testicles – 2 pcs.;
• milk – 50 ml;
• grated cheese;
• fresh herbs;
• a piece of butter.

If you are preparing breakfast for several people, increase the number of eggs. Two pieces are enough for one serving. Prepare like this:

1. Break the eggs into a bowl. Whisk lightly with a fork to break up the yolk.
2. Fill the empty shells with milk and add it to the mixture. Stir again.
3. Beating is not necessary, but if you want a more delicate dish, use a mixer.
4. Melt the butter in a frying pan, then pour in the egg-milk mixture.
5. Sprinkle cheese and herbs on top. Cover with a lid and keep on low heat for 3-5 minutes.

Lush

Many housewives share tips on how to make an omelette fluffy and airy. It can deflate almost instantly, but this can be avoided. Use the following ingredients:

• eggs – 2 pcs.;
• milk – 50 ml;
• a pinch of soda;
• salt.

Those housewives who know how to make a soufflé will be able to get along with a complex dish faster. Prepare like this:

1. Separate the whites from the yolks.
2. Mix the yolks with milk (measure in shells), shake with a fork.
3. Beat the egg whites with a mixer and fold into the mixture with a spoon. No more whisking required!
4. Melt the butter in a frying pan and carefully pour in the mixture.
5. Cover with a lid so that steam can escape. Check readiness with a toothpick.

Without milk

If for some reason you don't consume dairy products, you can make an omelet using water (although this dish is more accurately called scrambled eggs). You will need:

• eggs – 2 pcs.;
• vegetable oil – 1 tbsp. l.;
• fresh herbs, salt.

You can prepare this version of an omelet in a frying pan in just a couple of minutes. Do this:

1. Shake the egg mixture.
2. Add a little water (3-4 tbsp) and salt. Beat with a mixer.
3. If you are not allergic to dairy products, you can add a spoonful of sour cream or mayonnaise to this dish.
4. Heat the oil and pour the mixture into the frying pan. Sprinkle with herbs.

With cheese

Many housewives know how to cook an omelette in a frying pan so that even the most sophisticated gourmets will like it. For this tender dish you will need the following ingredients:

• fresh eggs – 2 pcs.;
• cream – 50 ml;
• grated cheese;
• butter;
• flour – 1 tbsp. l.;
• salt.

The recipe for such an omelette in a frying pan is sometimes called the Italian word "frittata". To make it more satisfying, add potatoes, broccoli, tomatoes and other vegetables, then it can be served for dinner with a glass of wine. To start, try the basic version with cheese. You need to prepare it like this:

1. Shake the egg mixture.
2. Add 10% fat cream and a spoonful of flour. Beat with a mixer and add cheese. Add some salt.
3. Pour the mixture into a frying pan with melted butter. Bake covered.

Like in kindergarten

The dietary recipe for a porous, tender omelette, familiar to everyone from catering - kindergartens and hospitals - is difficult to replicate at home. It is best to cook this dish in the oven or steamer. You will need:

• fresh eggs – 6 pcs.;
• butter – 30 g;
• milk – 50 ml;
• water – 50 ml;
• salt.

The main secret of this recipe is the high form. Use a frying pan with thick double walls; grease it thickly with butter (bottom and edges) in advance. Do this:

1. Whisk the whites, yolks, milk and water with a whisk for 30 seconds.
2. Add some salt.
3. Preheat and oil the frying pan in advance. Pour in the mixture, reduce heat and cover with a lid.

No oil

If you are against frying food in oil, try adding dairy products that already contain a large amount of fat to the egg mixture - for example, kefir, sour cream or 6% fat milk. Then it won't burn. You will need it.

An omelet without filling is considered a dietary dish. But this dish can be varied. Then the omelette will be perceived differently each time, acquiring more and more new flavor shades. Today I will introduce you to a recipe for an omelette cooked with cream. And as an addition to it, I decided to serve fried champignons. The dish turned out filling and very tasty. Although without mushrooms, such an omelet will be an excellent breakfast for children and adults.

Ingredients

To prepare an omelet with cream we will need:

egg - 2 pcs.;

butter - 50 g;
salt, pepper - to taste;

cream - 2 tbsp. l.;

champignons - 200 g;

onion - 1 pc.

Cooking steps

To prepare the omelet, break the eggs into a bowl.

Add cream.

Now you need to whisk the eggs with cream and add salt.

Heat butter in a frying pan, pour in the egg-cream mixture. You can prepare such an omelet using vegetable oil, but it turns out especially tasty with butter. Fry over low heat until cooked (the mass should completely “set”). If desired, the pan can be covered with a lid. When the omelette is almost ready, you can sprinkle with grated cheese.

An omelet cooked with cream turns out tasty, tender, and champignons will perfectly complement this tasty dish.

Bon appetit!